The structures of mushroom and fungal β-glucans are different from the cereal β-glucans. Fungal and yeast cell walls are composed of ≤ 50% 1,3:1,6-β-glucan, whereas cereal glucans are 1,3:1,4-β-D-glucans. Two enzymes are employed for the hydrolysis of mixed linkage β-glucans in K-BGLU. Lichenase is highly specific and hydrolyses only the β-1,4-linkage next to a β-1,3-. β-glucosidase has varying specificity for β-1,4 and β-1,3 glycosidic bonds. Therefore β-glucosidase will act on the (1,3) chains of 1,3:1,6-β-glucan until it reaches branching. We can estimate that 5-10% of 1,3:1,6 can be measured depending on the structure of β-glucan. 1,3:1,6 β-glucans do not occur naturally in cereal samples.
Is it possible to specifically measure cereal beta-glucan in a mixed material of mushroom/yeast and cereal/grains using the Mixed Linkage β-Glucan Assay Kit (K-BGLU)?
Modified on: Fri, 22 Apr, 2016 at 9:46 AM
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